Musings about Food & the Politics of Food.

TartQueen's Kitchen


Archive for the ‘parsely’


Three Dressings 0

Posted on July 30, 2014 by Sahar

Ranch, Blue Cheese, Thousand Island.  Three dressings that have been ubiquitous  on the American Dinner Table for decades.  Of course, being American, these dressings have been adapted to serve other purposes than just coating lettuce.  They are used for dipping vegetables, marinating, as a sandwich ingredient, and for mitigating the heat of Buffalo Wings.

Each one of these has an origin story that shows off, even in some small way, American ingenuity, taste, and not a little desperation.

Ranch Dressing was created on the true-life Hidden Valley Ranch (a dude ranch) near Santa Barbara, CA.  The originator, Steve Henson, was said to have come up with the original recipe while working as an electrical contractor in Alaska.  When he and his wife opened their dude ranch in the early 1950’s, they served the dressing to guests and it became a hit.  They began selling kits to guests to take home and make their own dressing (just add buttermilk).  The Hensons managed to build a small empire on their dressing, eventually selling their company to Clorox in the early 1970’s (the company still owns the brand).

Thousand Island Dressing has a slightly more murky history.  One story is that Oscar (Oscar of the Waldorf) Tschirky introduced the dressing to patrons of the Waldorf Hotel in New York via his boss, George Boldt, who was served the dressing while on a boat tour in the Thousand Islands in upstate New York.  It was said the chef on board basically threw together a salad dressing with whatever he had on hand, and it became a hit.  Another story, probably the more likely one, is that Sophia LaLonde, the wife of the fishing guide at the Herald House on the Thousand Islands, came up with the recipe in or around 1911 to serve at the hotel and shore dinners there.  The Broadway actress May Irwin enjoyed the dressing so much she asked for the recipe.  Mrs. LaLonde obliged, and Ms. Irwin took it back to New York and gave the recipe to Mr. Boldt so the kitchen could prepare it for her.  Once the Waldorf began offering the dressing to its patrons, the dressing became popular throughout the country.  The Holiday House Hotel in the Thousand Islands still sells the original recipe dressing at the hotel and online.

Blue Cheese Dressing has a very murky origin story.  It has been suggested that it originated in France, but that’s highly unlikely.  The French prefer lighter vinaigrette-style dressing on their salad; it’s doubtful that putting cheese in their salads would even occur to the French.  Blue cheese has been in America since at least the Revolution where that well-noted Francophile, Thomas Jefferson, enjoyed it at his dinner table.  The first recorded evidence of Blue Cheese Dressing as we’ve come to know it (Then known as Roquefort Dressing) was in Edgewater Hotel Salad Book in 1928.  An earlier version of the dressing appears in the Fannie Farmer’s 1918 Cookbook.  By the 1930’s the dressing had spread in popularity not only through Fannie Farmer, but also through Irma Rombauer’s ubiquitous book, The Joy of Cooking.

(some historical information from wikipedia.org, justserved.onthetable.us, thousandislandslife.com)

A few notes:

1.  All three of these recipes can easily be made vegan.

For the Ranch:  Omit the sour cream; substitute vegan mayonnaise and plain soy milk.

For the Blue Cheese:  Omit the sour cream and cheese; substitute vegan mayonnaise and plain soy milk; use crumbled hard

tofu to get the texture of the cheese; add tahini and apple cider vinegar (start with just a small

amount and add to taste).  If you have some nutritional yeast, you can also use that for additional cheesy flavor.

For the Thousand Island:  Substitute the mayonnaise for vegan mayonnaise.

2.  If you can find it (and it’s getting easier to), use “country style” buttermilk.  The flavor and thickness make so much difference in the finished dressing.

3.  If you must use dried herbs in the Ranch Dressing, use 1/2 the amount of the fresh in the recipe.  The dressing will need to  sit for an hour for the herbs to infuse their flavor.

4.  For the Blue Cheese Dressing, I used Amish Blue.  I have used gorgonzola, roquefort, and Stilton in the past.  Extravagant, but delicious.   You can use any type of blue cheese you like – as your cheese department and budget will allow.

5.  For the Thousand Island, I usually add more than 1 teaspoon of horseradish depending on what I’ll use it for (i.e. Reubens). So, adjust according to your taste.

6.  You can substitute low-fat yogurt for some or all of the sour cream.  If you must.

7.  All of these dressings will last up to a week.  If they begin to separate, just give them a stir.  The Blue Cheese Dressing, will, however, thin out considerably as it sits.  Just add more mayonnaise and sour cream to thicken.

Now, I will say, these are my versions of these dressings (and, no doubt, many others have made these same adjustments).  You can certainly add, subtract, and/or change ingredients.  For example, the original Thousand Island Dressing uses finely chopped egg in the recipe; I don’t. The original Ranch Dressing is made with buttermilk only; I’ve added mayonnaise.  I’ve added lemon juice to the Blue Cheese Dressing. I, like many, have also added bacon from time to time (it’s excellent on burgers when you feel like indulging).

Sometimes, I like to go all ’70’s and use an Iceberg wedge when I serve any of these dressings.  A dear, late friend of mine, Chef Roger Mollett, used to say, “Iceberg is the polyester of lettuce”.  He’s right, you know.

Uniquely American. From top clockwise: Thousand Island, Blue Cheese, Ranch

Uniquely American. From top clockwise: Thousand Island, Blue Cheese, Ranch

 

All of these dressings are made the same way:

1.  Add the ingredients into a bowl and mix thoroughly.

2.  Let sit for at least an hour, taste and adjust for seasoning.

3. Serve with salad or other food of your choice.

 

The Ingredients

The Ingredients

Salt, Pepper, Garlic

Salt, Pepper, Garlic

Ranch Dressing

1 c. mayonnaise

1/4 c. sour cream

1/4 c. buttermilk

1 clove garlic, very finely minced

1 tbsp. chives or scallion tops, very thinly sliced

If you don't have chives, thinly sliced scallion tops work as well.

If you don’t have chives, thinly sliced scallion tops work as well.

2 tbsp. dill, finely minced

Fresh dill is what really makes this dressing so delicious.

Fresh dill is what really makes this dressing so delicious.

1/4 c. parsley, finely minced

You can use either curly or flat-leaf parsley.

You can use either curly or flat-leaf parsley.

1 tsp. lemon juice

Salt & pepper to taste

Everything in the bowl.

Everything in the bowl.

Mixing. The buttermilk will be stubborn and not want to incorporate at first. But, trust me, it all comes together.

Mixing. The buttermilk will be stubborn and not want to incorporate at first. But, trust me, it all comes together.

Not pretty. But it's damn indulgent.

Not pretty. But it’s damn indulgent.

 

 

 

The Ingredients

The Ingredients

Blue Cheese Dressing

1 c. mayonnaise

1/2 c. sour cream

1 1/2 c. blue cheese, crumbled

I used Amish Blue for this example. You can use any blue cheese you like.

I used Amish Blue for this example. You can use any blue cheese you like.

2 tsp. lemon juice

1 tsp. black pepper

Buttermilk, as needed

Mixing in the blue cheese. It's a lot. If you have to cruble your blue cheese (as opposed to buying it already crumbled), leave the pieces different sizes.  It makes for a more interesting texture.

Mixing in the blue cheese. It’s a lot.
If you have to crumble your blue cheese (as opposed to buying it already crumbled), leave the pieces different sizes. It makes for a more interesting texture.

Mixing in the pepper and lemon juice.

Mixing in the pepper and lemon juice.

My favorite.

My favorite.

 

 

 

The Ingredients

The Ingredients

 

Thousand Island Dressing

1 c. mayonnaise

1/4 c. ketchup

1 tbsp. onion, very finely minced

1 1/2 tbsp. sweet relish

1 1/2 tbsp. dill relish

1 tsp. horseradish

From top right, clockwise:

From top right, clockwise: minced onion (I had some scallion, so I used that), dill relish, sweet relish, horseradish, pepper, salt

1 tsp. lemon juice

Salt & Pepper to taste

Mixing

Mixing

Sweet-tart goodness

Sweet-tart goodness

The best way to test a dressing – any dressing – is to use some of the greens you’ll be serving it with to better gauge the flavors and how they taste together.

Testing the Thousand Island Dressing.

Testing the Thousand Island Dressing.

Plus, as well know, when you’re adjusting recipes standing up in the kitchen, the calories don’t count. Plus, hey, it’s lettuce.

 

Enjoy!

 

 

Fattoush فتوش 1

Posted on June 24, 2014 by Sahar

Fattoush is another one of those Middle Eastern salads can be as simple or as complex as you like.  It is ubiquitous throughout the region, including Turkey.  While it can contain different ingredients, the base is always stale toasted or fried bread.

The word Fattoush comes from a mix of Arabic (fatt فت – meaning “broken”) and Turkish (ush).

The chief ingredients are generally tomatoes, cucumber, onions, parsley, mint, olive oil, and lemon.  Other ingredients can be radishes, lettuce, cabbage, bell peppers, pickled chiles, olives, sumac, garlic, and pomegranate syrup.

 

A few notes:

1.  While I have given some measurements here, there are no hard and fast rules other than the bread.

2.  English (hothouse) or Persian cucumbers are preferable.  They have less water, fewer seeds, and don’t need to be peeled.  If you need to use the more familiar salad cucumber, then you will need to peel it (the skin is tough and usually waxed) and scoop out the seeds.

3.  If you use large tomatoes, be sure to seed them.  If you use cherry tomatoes, don’t bother with seeding.  Just cut them in half.

4.  Curly parsley is more traditional.  However, flat leaf (Italian) is fine.

5.  If you use garlic, use less than you think you need.  Raw garlic is powerful stuff and can easily take over the rest of the salad.

6.  You don’t need to cut the vegetables fine.  They can simply be chopped.

 

The Ingredients

The Ingredients

 

2 loaves pita bread, preferably day-old

1 cucumber, preferably hothouse (English) -or- 2-3 Persian cucumbers, cut into large dice or sliced roughly 1/4″ thick

2 large tomatoes, seeded and chopped -or- 1/2 pint cherry tomatoes, cut in half

3 scallions, thinly sliced

1 bunch parsley, chopped

1 bunch mint, chopped

2 cloves garlic, minced

Juice of 2 lemons, or to taste

1/4 – 1/3 c. extra virgin olive oil

Salt & Pepper to taste

 

1.  Prepare the bread: If you are toasting the bread, preheat the oven to 450F.  Split the loaves around the outside edge.

Splitting the bread. A serrated knife is especially helpful with this task.

Splitting the bread. A serrated knife is especially helpful with this task.

Don’t worry if the loaves aren’t split cleanly.  You’ll be breaking them up after they’ve been toasted.

The split loaves. if they;re not perfext, don't worry. They're going to get broken up anyway.

The split loaves. if they’re not perfect, don’t worry. They’re going to get broken up anyway.

Place the split bread directly on the oven rack and let toast until it is a golden brown.  Try not to let the bread get too dark or will add a bitter flavor to the finished salad.  It should take about 2 – 3 minutes for the bread to toast.

The toasted bread. Once it's cooled, break it up into bite-sized pieces.

The toasted bread. Once it’s cooled, break it up into bite-sized pieces.

Let the bread cool and then break it up into bite-sized pieces.  I generally like to accomplish this by putting the bread into a large zip bag and breaking it up. No mess and the bag can be re-used.

If you decide to fry the bread, heat your oil to 375F.  A mix of vegetable and olive oil works well for the flavor. (use pure olive oil, not extra virgin.) Cut the bread into bite-sized pieces and separate them.  Fry the bread in batches until golden brown.  Drain on paper towels and set aside.

2.  Place all of the prepared vegetables in a large bowl.  Add the bread and toss.  Add the olive oil, lemon juice, salt and pepper and toss again.  Taste for seasoning.

The vegetables ready for the bread and seasonings.

The vegetables ready for the bread and seasonings.

Let the salad sit for about 15 minutes, then serve.

Sahtein!

Sahtein!

 

The salad will keep for a day or two in the refrigerator, but it’s really best the day it’s made.

 

سحتين!

 

Salade Niçoise 0

Posted on June 11, 2014 by Sahar

Salade Niçoise has its origins in Nice, Provence, France.   No one really knows the complete origin story of this dish.  However, there is the ongoing legend that Catherine d’Medici brought a form of it to France before her marriage to Henri II.  How much credibility this has, I don’t know; but Nice is less than 20 miles across the Mediterranean from Italy.

The basis for this salad is its seasonality.  You use what you have fresh and in season.  Few, if any, of the ingredients are to be cooked (although, more modern versions certainly ignore this edict).  And, because of Nice’s proximity to the Mediterranean (and Italy), tuna and anchovies were added somewhere along the way.

The always main components of this dish are eggs (usually hard-boiled; sometimes poached), tomatoes, black (preferably niçoise) olives, green beans, and either tuna, anchovies, or both. It is always dressed with a vinaigrette. There are recipes that include artichoke hearts, white beans, radishes, potatoes, beets, corn, bell peppers, asparagus, cucumbers, green olives, mayonnaise, mushrooms, basil, tarragon, rosemary, and scallions.  Just to name a few.

So, basically, a French Cobb Salad made with whatever the chef has fresh in their kitchen.

I myself prefer a much more simplified version.  I try to stay as close to the traditional as possible.  By keeping it simple, I feel, each component can come through.  According to David Lebovitz’s post on Salade Niçoise (http://tinyurl.com/4rfsgjf), the original recipe stated that you don’t use anything cooked in the salad except for the eggs.  Nor are tuna and anchovies ever in the salad together. Well, I certainly bucked that tradition.  I think it’s all right in this case since cooks in Provence skirt the rules on this as well.

A few notes:

1.  You can use canned tuna in place of the tuna steak.  2 cans should be sufficient (but you can use more if you like).  Be sure to use a good quality brand packed in olive oil.  Be sure to read the label and avoid any that have extra flavoring (StarKist comes to mind).  Drain off the oil before you add the tuna to the salad.

2.  if you can’t find Niçoise olives, you can use Kalamata.  Just be sure to chop them a bit before adding to the salad.

3.  If you are using pitted olives, be aware that pits can still occur (especially with Kalamatas).  Whether you’re using whole or pitted olives, warn your guests about the pits.

4.  If you want to make this dish vegetarian/vegan, omit the anchovies, tuna, and eggs.  Use chopped garbanzo beans in place of the tuna (or, use a good recipe for “garbanzo tuna”; there are many available) and soft or firm-silken tofu cut into bite-sized pieces in place of the eggs.

5.  Some will lay the salad components on the serving dish separately, while others make more of a tossed salad-style.  It’s up to you how you like to serve.

 

The Ingredients

The Ingredients

Big Eye Tuna. You can use canned tuna,  but fresh is better.

Big Eye Tuna. You can use canned tuna, but fresh is better.

Nicoise Olives. These have a slightly smoky, peppery flavor.  These are pitted, but if you do have to use whole olives, let your diners know.

Nicoise Olives. They are a small olive with a slightly smoky, peppery flavor. These are pitted, but if you do have to use whole olives, let your diners know.

 

From the top and l-r:

From the top and l-r: olive oil; sugar; minced garlic, anchovies, Dijon mustard; black pepper, kosher salt, red wine vinegar

 

Vinaigrette

2 tbsp. red or white wine vinegar

1 tbsp. Dijon mustard

1 cl. garlic, minced

1 tbsp. shallot or onion, minced

1/2 tsp. each salt, black pepper, sugar

3 – 4 tbsp. extra virgin olive oil

 

About 1 lb. fresh tuna steak -or- 2 to 3 cans good quality olive oil packed tuna

2 tomatoes, seeded and chopped -or- 1/2 pt. cherry tomatoes, cut in half

1/2 c. red onion, very thinly sliced

1 c. black olives, preferably Niçoise (if you can get pitted, all the better)

1 c. green beans, preferably haricot vert, cut into 1/2-inch pieces -or- fresh fava beans -or- edamame beans

1 bu. Italian parsley, chopped

4 ea. hard boiled eggs

4 ea. anchovies, minced

4 c. mixed greens (any you like; my personal preference is baby spinach & arugula)

 

 

1.  Make the vinaigrette: In either a medium bowl (if making by hand) or in a food processor or blender, mix together all of the ingredients except for the oil.  Either constantly whisking the mixture by hand or with the food processor or blender turned on, pour in the oil in a slow, steady stream. (You don’t want to add the oil too quickly; it won’t incorporate and the vinaigrette will separate.)

Once you have mixed in all the oil, taste for seasoning and adjust if you like.   Set the vinaigrette aside.

The finsihed vinaigrette. I like it a little more on the sharp side.  If you want a milder flavor, use more oil.

The finished vinaigrette. I like it a little more on the sharp side. If you want a milder flavor, add more oil.

2.  Prepare the fava beans (if using):  As you probably noticed in the main ingredient photo, fava bean pods are quite large.  To open them, you will need to press the pod lightly on the seam and pry open with your fingers (it’s easier than it sounds).  Remove the seeds and place them into a bowl.

Fresh fava bean. The pods are fairly deceptive. They're thick with an almost cottony inside and anywhere from 3 - 5 beans inside.  The pods should be bright green (a little speckling is fine), shiny, and no soft spots.  The beans inside should be plump and light green (this is from the extra skin on the beans that you'll remove later). If you find any beans that are brown, discard them.

Fresh fava bean. The pods are fairly deceptive. They’re thick with an almost cottony inside with any where from 3 – 5 beans. The pods should be bright green (a little speckling is fine), shiny, and no soft spots. The beans inside should be plump and light green (this is from the extra skin on the beans that you’ll remove later). If you find any beans that are brown or shriveled, discard them.

The shelled beans.

The shelled beans.

Fill a medium saucepan with water and bring to a boil.  Add the fava beans and blanch for 3 – 5 minutes.  Drain the beans and either run them under cold water or plunge them into ice water.  Drain.

The beans after boiling.

The beans after boiling.  Notice how the skins are loosened.

Here’s how to remove the skins from the beans in 3 easy photos:

Getting ready to peel the bean.

Getting ready to peel the bean.

To peel the bean, simply make a small tear in the skin to expose the bean...

To peel the bean, simply make a small tear in the skin to expose the bean.

Then, slip the bean out of the skin. Discard the skin.  Add the beans to the bowl.

Then, slip the bean out of the skin. Discard the skin. Add the beans to the bowl.

Easy.

If you can’t get fava beans (they’re still fairly seasonal), you can either use blanched French green beans (haricot vert – a very thin green bean) cut into 1/2″ lengths or edamame beans (If you use frozen, just cook them according to the direction on the package and let cool.)

3.  Boil the eggs:  There are no doubt a thousand ways to boil and peel eggs.  Some work, some don’t.  For me, the best way I’ve found is to place the eggs in a saucepan filled with water and bring it to a boil.  As soon as the water comes to a boil, turn off the heat and let the eggs sit for 10 minutes.

Drain off the water and immediately place the eggs into ice water and crack the shells (leave the eggs under the water).  This allows the water the get between the shell and egg and make it easier to peel.

After boiling the eggs, immediately plunge them into ice water and crack the shells.  The water will get between the shell and egg and it will be easier to peel.

After boiling the eggs, immediately plunge them into ice water and crack the shells. The water will get between the shell and egg and it will be easier to peel.

ta da!

ta da!

Cut the eggs into quarters lengthwise and set aside.

3.  Cook the tuna:  Lightly coat the tuna in olive oil and sprinkle on some salt and pepper on each side.  Heat a skillet over high heat on the stove.  When the skillet is hot, lay the tuna steak in the skillet and let it sear until the side is lightly browned.  Turn the steak over and sear the other side.

Now, if you like your tuna very rare, you can stop at this point.  If you prefer medium-rare to medium, continue to cook the tuna on the stove, turning once more, until it’s done to your preference.

If you prefer your tuna well-done (as my husband does – at least for this), have your oven preheated to 450F.  If your skillet is oven-proof, take the skillet off the heat and place it in the oven for 5 – 7 minutes, depending on the thickness of the tuna steak.

Searing the tuna.

Searing the tuna.

Remove the skillet from the heat, take the tuna out of the skillet and set it on a plate to cool slightly.  When it is cool enough to handle, either cut the tuna into bite-sized pieces (as I prefer), or you can chop it so that it resembles canned tuna.

4.  Place all of the vegetables (except the mixed greens), olives, eggs, anchovies, and tuna into a large bowl.

Ready for the tuna and vinaigrette

Ready for the tuna and vinaigrette. Pretty, isn’t it?

Pour over the vinaigrette and mix thoroughly.

5.  Place a large handful of the greens on a plate.  Take a couple of large scoops of the salad and place it on top of the greens.  Be sure to get a little of everything.   Serve immediately.

Bon Appetit!

Bon Appetit!

 

 

 

 

Tabouleh تبولة 1

Posted on June 06, 2014 by Sahar

Tabouleh (or Tabooly, Tabouley, Tabouly, Tabboole, Tabbouleh) is one of those ubiquitous Arabic dishes that has entered the Western diet along with Shish Kebabs, Baba Ghannouj, Hummous, and pita bread.  Few people really give any of these dishes much thought about where they originated, but what they do know is with the ever-popular Mediterranean Diet, these dishes have become almost de rigeur to the Western palate.

Tabouley did originate in the Middle East, namely Syria, and has been eaten since at least the Middle Ages (and quite likely further back than that).  The word tabouleh comes from the Arabic word taabil (توابل) meaning “seasoning”.  There are, of course, regional variations.  In  Iraq, Syria, Jordan, Lebanon, and Palestine, it is usually served as part of a meze (appetizer), with romaine lettuce. In Lebanon, cooks use more parsley than bulgur wheat in their dish. A Turkish variation of the dish is known as kısır, while a similar Armenian dish is known as eetch.

(some information from www.wikipedia.org)

********************

There are no real hard-and-fast rules to making tabouleh.  Every region, every household, has its own version.  The most common ingredients are:

Bulghur Wheat

Tomatoes

Cucumber

Parsley

Mint

Onion (yellow or green)

Lemon Juice

Olive Oil

 

Some of the variations include:

radishes

lettuce

couscous

garlic

oregano

thyme (za’atar)

 

I’ve also seen recipes that include:

olives

corn

cilantro

bell peppers

vinegar

 

For me, I like to stick to the classic preparation, with the inclusion of garlic.

The ingredients

The ingredients

So, in my tabouleh, I have (from l-r)

Mint, minced

Parsley, minced

Green Onions, sliced very thin

Cucumber, diced

Lemon juice, to taste

Tomatoes, seeded and diced

Garlic, minced

Olive Oil

Burghul Wheat, rinsed, soaked and drained

Salt to taste

 

A few notes on the ingredients:

1.  If you use cucumber, use either English (hothouse) or Persian cucumbers.  They have a lower water content and fewer seeds.  Plus, they don’t need peeling.  However, if you must use the standard cucumber, you will need to peel them (the skin is tough and usually waxed) and scoop out the seeds.  I cut mine into a roughly 1/4-inch dice.

2.  Tomatoes will need to be seeded and diced.  Unless you’re using cherry tomatoes.  Just cut them in halves and don’t worry about seeding them.

3.  The traditional parsley used in tabouleh (or any Arabic dish, for that matter) is curly.  However, if you have flat-leaf (Italian), that’s fine.  I happened to already have some on hand, so that’s what I used here.

4.  If you use green onions (scallions), use both the green and white parts.  If you use yellow onion, use a fine mince.  Don’t use red onion – the color will leach out.

5.  If you use garlic, make sure it is finely minced.  And, remember, raw garlic is powerful stuff.  Begin by using less than you think you should use.  Once the salad is finished, taste.  You want the garlic to compliment, not overpower.  Remember, you can always add, but you can’t take away.

The same can be said for any of the seasonings.

 

I don’t include any measurements in this recipe because, like I said before, there are no true hard-and-fast rules.

That being said, The ratio I prefer of bulgur-to-vegetables is about 1 cup (soaked) bulghur to 2 cups vegetables.

 

As for the bulghur, I like to use is a medium-coarse grind.  I prefer the chewiness of it, which is especially nice after the tabouleh has been sitting for a while, like overnight.

Bulgher Wheat. Medium coarse.

Bulgher Wheat.  It’s basically wheat that has been parboiled, dried, then cracked. It’s also known as “cracked wheat”.

There are four different grinds of bulghur:

#1: very fine – usually used in kibbeh

#2: fine – usually used in stuffings and tabouleh

#3: medium coarse – can be used in tabouleh, but is also used in soups and pilafs

#4: very coarse – usually used in pilafs, stews, and as a rice substitute

 

You will need to wash and soak the bulghur before adding it to the vegetables.  There is a lot of dust left on the bulghur during the manufacturing and packaging.  The best way to accomplish this is to place the bulghur in a fine sieve (or a colander lined with cheesecloth) and run it under cold water until the water runs clear.

Rinsing the bulgur.

Rinsing the bulgur.

Once you have rinsed it, transfer the bulghur to a large bowl and cover with water (about 1″ above the surface of the wheat).  Let the bulghur sit for at least 20 minutes (depending on the grind) or until it is al dente.  The wheat will increase in volume by 50% – 100%, again, depending on the grind.

Soaking the wheat.

Soaking the wheat.

While the wheat is soaking, prepare the vegetables & herbs and place them in a bowl large enough for you to mix in when all the ingredients are ready.

The vegetables and herbs ready to go.

The vegetables and herbs ready to go.

When the wheat is ready (taste some to be sure it’s to your liking), drain it thoroughly in a fine sieve or colander lined with cheesecloth.  There shouldn’t be too much water left.  If there is very little water, you can simply squeeze the bulgher in your hands and add it to the vegetables.

The soaked bulghur.  It's hard to see in this photo, but there is a real difference in the volume.

The soaked bulghur. It’s hard to see in this photo, but there is a real difference in the volume. (Compare to the one above.)

Adding the bulghur to the vegetables and herbs.

Adding the bulghur to the vegetables and herbs.

Now, carefully mix together all of the ingredients until they are fully incorporated.  Add the olive oil, lemon, and salt to taste.  Mix again.  Taste again.  If you can, let the tabouleh sit for at least 30 minutes before serving.

Sahtein! سحتين

Sahtein! سحتين

The real beauty of this dish is it can be served with anything or alone.  It can be served cold or at room temperature.  And, anyone can eat it – omnivore and vegan alike.

It will keep in the refrigerator for 3- 4 days.

 

 

 

 

Carrot Tart 0

Posted on December 05, 2013 by Sahar

One again, it’s time for Quick Meals You Can Make After Work.

This time, it’s Carrot Tart.  I guarantee you, even the kids will like it.  As well as any meat-and-potatoes eaters in your house. You can make it as a light dinner (or lunch) with just a salad, or, as a heartier meal with wild rice and a green vegetable or salad. (This is also an excellent cold-weather dish, believe it or not.)

Not too many extra notes for this recipe, really.  It’s pretty self-explanatory.  If you don’t have or prefer not to use honey, you can use maple syrup (the real stuff, not Mrs. Butterworth’s), or raw or brown sugar.

And, yes. I did use a frozen pie crust.

 

The Ingredients

The Ingredients

Clockwise from top:

Clockwise from top: ground ginger; salt; fresh ground nutmeg; dry mustard; fresh ground black pepper; allspice

Carrots. I just thought this was pretty.

Carrots. I just thought this was pretty.

 

1 ea. 9-inch frozen pie crust or your favorite savory pie crust recipe

2 eggs

1 c. whole milk or half-and-half

1/2 tsp. dry mustard

1/2 tsp. ground ginger

1/4 tsp. allspice

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 tsp. black pepper

2 tbsp. butter

2 tbsp. honey

4 large carrots, grated (you want approximately 2 c. grated carrots)

2 tbsp. parsley, minced

-or-

1 tbsp. chervil, minced

 

1.  If you are using a frozen crust, keep it frozen until you’re ready to fill it.  If you’re using a from-scratch crust, par-bake the crust at 425F for 15 minutes and let cool.

2.  In a medium saucepan, melt the butter and honey together over medium heat.

Melting the butter and honey together.

Melting the butter and honey together.

Add the carrots and toss in the butter-honey mixture.  Continue cooking until the carrots have softened slightly and all the liquid has evaporated, about 7 – 10 minutes.

Cooking the carrots. You want to cook them until they are just slightly softened. Remember, you're going to cook them more in the oven.

Cooking the carrots. You want to cook them until they are just slightly softened. Remember, you’re going to cook them more in the oven.

Remove the carrots from the heat, spread out onto a plate or other flat surface and let cool for about 15 minutes.

3.  Mix together the milk, eggs, spices, and parsley or chervil.  Set aside.

The custard mixture. In this example, I used parsley. if you use chervil, you'll have a slice anise flavor.

The custard mixture. In this example, I used parsley. if you use chervil, you’ll have a slight anise flavor.

4.  In the waiting pie shell, spread the carrots as evenly as possible over the bottom.

The prepared pie shell. I like to wrap the edges so they won't burn in the oven.

The prepared pie shell. I like to wrap the edges so they won’t burn in the oven.

Carrots in the pie shell. Spread them as evenly as possible.

Carrots in the pie shell. Spread them as evenly as possible.

 

Slowly pour in the custard mixture.

Adding the custard. be sure to pour slowly so the custard can seep into the carrots.  If you pour too quickly it can overflow out of the shell.

Adding the custard. be sure to pour slowly so the custard can seep into the carrots. If you pour too quickly it can overflow out of the shell.

Bake the tart at 375F for 30 – 35 minutes, or until a tester comes out clean.  Let sit for about 10 minutes, then serve.

The finished pie. Mmm....

The finished pie. Mmm….

Make this meal as light or as hearty as you like. It's a great cold-weather dish when it's served with wild rice and a lovely green vegetable like green beans, asparagus, or a bitter green like kale or mustard.

Make this meal as light or as hearty as you like. It’s a great cold-weather dish when it’s served with wild rice and a lovely green vegetable like green beans, asparagus, or a bitter green like kale or mustard.

 

Enjoy!

 

 

 

 

Ossobuco d’Agnello 0

Posted on November 14, 2013 by Sahar

This time of year provides the perfect excuse to break out some of the recipes that I would never make the rest of the year.  Which, in central Texas, means that I have only about 3 months to indulge in some of my favorite comfort foods.

Ossobuco is one of them.  With the rich lamb, sauce, and risotto, it’s a wonderful accompaniment to a cold night.

The name literally means “bone with a hole” (osso – bone; buco – hole).  Ossobuco is a dish (legendarily) created in the Milano area in northern Italy in the 19th century.  Some say it was created by local farmers as a way to cook tougher cuts of meat (i.e. shanks – the shin portion of the leg. The fore shank is the bottom part of the shin; the hind shnk the upper part of the shin.); others, it was created in an osteria.

The original recipe is made with veal shanks, cinnamon, and bay leaves with no tomato.  The more modern and more popular version is made with tomatoes, vegetables, and red wine.  And, while veal shank is still used widely, lamb shank is gaining in popularity.

As for myself, I prefer the lamb shanks.  I find they have far more flavor.  And, if you can get hind shanks, more meat for the money.

***********************

A few notes:

1.  In this example, I’m using fore shanks.  The butcher I bought these from didn’t have hind shanks that day.  But, they were large and worked well in this dish.  Also, I bought these still in the cryovac packaging.  The butcher had received them from the farm that morning and they hadn’t been fully trimmed yet.  More than likely, the shanks you buy will be already trimmed and ready to go.

2.  If you prefer not to use wine, then you can omit it all together.  As substitutions for red wine you can use extra stock for deglazing (you can add 1 tablespoon red wine or balsamic vinegar per 1 cup of  stock for tartness), or 100% cranberry or pomegranate juice; for white wine, you can use extra chicken or vegetable stock (you can add 1 tablespoon lemon juice or white wine vinegar to 1 cup of stock for tartness), verjus (a juice made from unripe green grapes), or unsweetened apple cider or juice.

3.  The traditional accompaniment for this dish is risotto.  However, of you prefer, you can also serve this with polenta, mashed potatoes, or pasta.  If you do use pasta, use a shaped pasta (such as campenelle or rotini)  or a wide pasta (such as paprdelle or bucatini).

4.  Gremolata is served alongside the Ossobuco as a way to cut through the richness of the dish.

 

The ingredients

The ingredients for everything.

The ingredients for the Ossobuco.

The ingredients for the Ossobuco.

The produce: Starting from top left - lemon zest, garlic; middle, from top - carrots, celery, onion; right, from top - thyme, rosemary

The produce: Starting from top left – lemon zest, garlic; middle, from top – carrots, celery, onion; right, from top – thyme, rosemary

Lamb shank fresh from the farm. If you can get hind shanks, do so.  These fore shanks were great.  I just had to clean them.

Lamb shank fresh from the farm. If you can get hind shanks, do so. These fore shanks were great. I just had to clean them.

Cleaning the lamb shank. You must remove the silverskin (or have your butcher do it). It doesn't cook down and your meat will be chewy and tough.

Cleaning the lamb shank. You must remove the silverskin (or have your butcher do it). It doesn’t cook down and your meat will be chewy and tough.

The cleaned lamb shank.  Admittedly not perfect, but a whole lot better.

The cleaned lamb shank. Admittedly not perfect, but a whole lot better.

 

Lamb Ossobuco

4 large lamb shanks (preferably hind shanks)

Salt

Flour

3 tbsp. Olive Oil

1 lg. onion, minced

2 carrots, peeled, either diced or cut into thin rounds

2 stalks celery, diced

3 cl. garlic, minced

1/2 c. tomato paste

1 c. dry red wine

2 sprigs rosemary

4 sprigs thyme

1 ea. 2″ strip lemon zest

2 – 3 c. chicken or beef broth (or a combination of both), more if needed

Salt & Pepper to taste

 

1.  Preheat the oven to 350F.  Lightly sprinkle salt on the lamb shanks.  Then, lightly flour the them, shaking off any excess flour.  Set aside.

2.  In a large Dutch oven or a deep, stove-proof casserole dish, heat the olive oil over medium-high heat.  Add the lamb shanks and sear until browned.  Cook the them in batches if needed.  Remove the shanks from the heat and set aside.

Browning the shanks. Do this in batches if you need to; don't crowd the pan or the shanks will steam and not brown.

Browning the shanks. Do this in batches if you need to; don’t crowd the pan or the shanks will steam and not brown.

3.  Reduce the heat to medium.  Add the vegetables and garlic and saute until the vegetables are slightly softened, about 5 minutes.

Sauteeing the vegetables.

Sauteing the vegetables.

Add in the tomato paste and cook another 3 – 4 minutes.

Adding the tomato paste. Let the paste cook until it begins to turn a burnt orange color.  This is the sugar caramelizing and helps to deepen the flavor.

Adding the tomato paste. Let the paste cook until it begins to turn a burnt orange color. This is the sugar caramelizing and helps to deepen the flavor.

Add in the red wine to deglaze the pan and cook another 5 – 7 minutes to reduce the wine and soften the flavor.

Cooking down the wine.

Cooking down the wine.

Then, add the rosemary, thyme, lemon zest, and 1 teaspoon each salt and pepper.  Simmer another 2 – 3 minutes.

Adding the lemon zest, rosemary, and thyme.

Adding the lemon zest, rosemary, and thyme.

4.  Lay the reserved shanks on top of the vegetables and add just enough broth to come halfway up the shanks.

Ready for the oven.

Ready for the oven.

Cover the casserole or Dutch oven and place in the oven.  Cook for 2 to 2-1/2 hours (flipping the meat halfway through) or until the meat is tender.  Check for liquid content, adding more if needed.

5.  After you take the baking dish out of the oven, remove the shanks and set aside.

So tender, it's falling off the bone.

So tender, it’s falling off the bone.

If you like, set the baking dish on the stove over medium-high heat to reduce the sauce.  Remove the rosemary and thyme stalks and discard.

I like to reduce the sauce a bit to concentrate the flavor. It's up to you, however.

I like to reduce the sauce a bit to concentrate the flavor. It’s up to you, however.

6.  Traditionally, the shank is served whole with the risotto and Gremolata.  However, if you prefer (and I do if I use fore shanks), trim the meat off the bone and mix it back into the sauce; then serve with the Risotto and Gremolata.

The meat trimmed off the bone. I prefer to do this if I use fore shanks.

The meat trimmed off the bone. I prefer to do this if I use fore shanks.

The meat back in the sauce. You can do this if you want to help stretch the meat. I like to do it when I use fore shanks.

The meat back in the sauce. You can do this if you want to help stretch the meat. I like to do it when I use fore shanks.

 

******************************************************************************************************************************

 

The ingredients

The ingredients

Saffron. The world's most expensive spice (currently about $3000/lb.). It comes fron the stamen of the Crocus flower. It takes approximately 50,000 - 75,000 flowers to make one pound of saffron.   Be sure to buy saffron that is in it's whole form. Don't buy powdered saffron; it's usually cut with turmeric.

Saffron. The world’s most expensive spice (currently about $3000/lb.). It comes from the stamen of the Crocus flower. It takes approximately 50,000 – 75,000 flowers to make one pound of saffron.
Be sure to buy saffron that is in it’s whole form. Don’t buy powdered saffron; it’s usually cut with turmeric.

 

Risotto alla Milanese

6 c. stock – beef, chicken, lamb, or vegetable

1 tsp. saffron, crushed

4 tbsp butter

1 small onion, finely diced

2 cloves garlic, minced

1 1/2 c. carnaroli or arborrio rice

1/2 c. dry white wine

3/4 c. fresh grated Parmigiano-Reggiano

Salt & Pepper to taste

 

1.  Bring 5 cups of the stock to a boil in a medium saucepan.  Reduce the heat to low and keep the stock warm.  In a small saucepan heat the remaining 1 cup of stock with the saffron.  Again, reduce the heat to low and keep warm.

2.  In a large saucepan, heat 2 tablespoons of butter and the olive oil over medium-high heat.  Add the onion and garlic and sauté until softened, about 5 – 7 minutes.

Sauteeing the onion and garlic.

Sauteing the onion and garlic.

Add in the rice and sauté, stirring constantly, another 5 minutes.

Adding the rice.  This will help to flavor the rice and begin the cooking process.

Adding the rice. This will help to flavor the rice and begin the cooking process.

Add a pinch or two of salt, stir again, and add in the wine.  Stir constantly until the wine has been absorbed by the rice.

Adding the wine. At this point, constant stirring of the rice will help to release the starch.

Adding the wine. At this point, constant stirring of the rice will help to release the starch.

3.  Lower the heat under the rice to medium.  Begin adding the 5 cups of stock, 1 cup at a time, stirring after each addition until the broth has been absorbed.

Adding the broth. Be sure to constantly stir the rice.

Adding the broth. Be sure to constantly stir the rice.

After you have added the 3rd cup of broth, add in the broth with the saffron.  Continue stirring.

Adding the saffron broth. Now, the risotto will become its classic yellow color.

Adding the saffron broth. Now, the risotto will become its classic yellow color.

4.  After you have added the 5th cup of stock, begin testing the rice to make sure it is al dente.  You may not need all the broth.  When the rice is al dente (or to your liking), add the remaining 2 tablespoons of butter and the Parmigiano.  Season to taste with salt and pepper.  Serve immediately.

Adding the butter and parmesan.

Adding the butter and parmesan.

 

******************************************************************************************************************************

 

The Gremolata Ingredients

The Gremolata Ingredients

 

Gremolata

Zest of 2 lemons

1 bunch of Italian (flat-leaf) parsley, minced

Salt to taste

2 tbsp. Extra Virgin Olive oil

 

Mix all the ingredients together in a small bowl and serve along side the Ossobuco.

 

The finished Gremolata. Easy.

The finished Gremolata. Easy.

 

 

Buon Giorno.

Buon Giorno.

 

Buon Apetito!

 

My Arabic Breakfast فطوري العربية 3

Posted on September 30, 2013 by Sahar

One of the great things about having a parent, or parents, who were born and/or grew up in another country is getting to learn and experience mores, manners, customs, and, yes, food that are different than what you might experience daily in the wider world.

My sisters and I grew up with just such a parent.  Our father is Palestinian.  He’s originally from a town called Nablus.  When he was born, it was a part of  western Jordan. Now it is in the Occupied West Bank under the supervision of the Palestinian Authority.  Dad came to the US in 1960 to go to college.  Eventually, he met and married our mom, graduated from college with an engineering degree, co-raised three girls without losing his mind, worked for the same company for 40 years, and happily retired.

Along the way, Dad did impart in us some of his old-world wisdom.  Or, at least tried to.  And while we didn’t always appreciate the lessons he tried to teach – especially Arabic, which I’m still struggling to learn – we always appreciated the food.

And while my sisters and I certainly ate with glee the kibbeh, sayadieh (fish with rice), mjudarah (lentils and rice), mishi waraq (stuffed grape leaves), and knaffeh (sweet  shredded phyllo dough with cheese) our parents made (Mom and Dad each have their specialties), we especially enjoyed breakfast with unrestrained glee.

Breakfast at my aunt's home in Jordan

Breakfast at my aunt’s home in Jordan

Breakfast in the Middle East isn’t necessarily a rushed thing.  Well, it isn’t unless one has to rush off to work or school. Breakfast usually starts about 8 or 9 with a nice long chat over coffee.  Then, the food comes out.  It can be as simple as some jam, bread, and cheese on up to dips, za’atar (spice mix made with thyme, sumac, sesame seeds, and salt), fresh fruit and vegetables, olives, pickles, eggs, and occasionally leftovers from the night before.

Unlike in the West, coffee isn’t drunk at breakfast.  It’s used as an aperitif, digestive, at social gatherings, and with the desserts the Middle East is so famous for.  Juice, water, or hot sweet tea is drunk at breakfast.

Just to make you hungrier, here’s a picture of my family at the restaurant my cousin Salam owns with her husband. Tarweea. It serves breakfast 24 hours a day.  And it’s amazing.

The family at Tarweea. Damn good food. And company.

The family at Tarweea. Damn good food. And company.

So, welcome to my version of Arabic Breakfast.

***************************************************************************************************************************

The recipes I’m showing you are ubiquitous throughout the Middle East.  Like anywhere else, there are regional variations for each dish.  That being said, I’m going to show you the way I grew up eating these dishes and the recipes I learned Palestinian style.

The Ingredients

The Ingredients

I will be making several recipes in this post:  Ful Mudammas (Fava Bean Dip), Baba Ghannouj (Eggplant Dip), Tomatoes and Garlic Poached in Olive Oil (not sure if this is authentic, but my dad makes it on occasion), and Hummous (which I’ve already made for you, http://www.tartqueenskitchen.com/?cat=63).

Hummous. Mmm... Click on the above link to get the recipe.

Hummous. Mmm…
Click on the above link to get the recipe.

The additions will be some lovely olives and turnip pickles:

olives, pickles, cucumber

Clockwise from top: Persian cucumbers, turnip pickles (the red color comes from a beet put into the brine), Moroccan Oil Cured Olives, Lebanese Green Olives

Plates of olive oil and za’atar.

Olive Oil and Za'atar

Olive Oil and Za’atar

Bread is dipped in the olive oil and then the za’atar.  It has a wonderful savory-slightly tart flavor.  Some people will also make a paste of the two, spread it on bread and toast the bread until the top is nice and bubbly.  It’s divine.

We also have some lebneh.  It is essentially yogurt cheese.  A lovely, delightfully slightly sour treat. Try it spread on bread with some tomato. Oh. Yeah.

Lebneh in olive oil. This stuff is the bomb.

Lebneh in olive oil. This stuff is the bomb.

Some farmers cheese is always essential on the table.  Jebne Nabulsi (Nablus Cheese) is our cheese of choice.  Farmers cheese is used in both sweet and savory dishes.  For sweet dishes, it’s usually boiled to remove the salt.  The cheese we get in the US is always packed in brine. If you’re able to buy it in Jordan, it’s much fresher. The difference is striking.

My favorite brand of Nabulsi Cheese. it's not too salty and cooks well.

My favorite brand of Nabulsi Cheese. it’s not too salty and cooks well.

 

The first recipe I’ll show you is for Ful (pronounced “fool”) Mudammas (فول مدمس).  It’s a breakfast dish made with fava beans. It’s a dish that’s been traced back to ancient Egypt and is still a very popular breakfast choice throughout the Middle East and parts of Africa.

Now, I use the canned ones.   However, if you want to use fresh or used soaked dry beans, it’s up to you.

The ingredients for Ful Mudammas.

The ingredients for Ful Mudammas.

1 can fava beans, drained, liquid reserved

1/4 c. onion, finely minced

2 cl. garlic, minced

2 – 4 (depending on size and heat level) tabasco or pepperoncini peppers, minced

1/4 c. parsley, minced

Salt and pepper to taste

Lemon to taste

Olive oil

additional minced parsley for garnish, optional

 

1.  In a small saucepan over medium-low heat, mix together the fava beans, onion, garlic, peppers,  about 2 – 3 tablespoons of the reserved liquid from the beans, and a pinch of salt & pepper.

Beans in the pot.

Beans in the pot.

Beans, onion, garlic, and peppers waiting to make me happy.

Beans, onion, garlic, and peppers ready to make magic.

Heat the mixture slowly, stirring occasionally.  Cook about 20 minutes.  Add more liquid if the beans become too dry.

Cooking the beans and vegetables. Be sure to not let the beans get too dry.

Cooking the beans and vegetables. Be sure to not let the beans get too dry.

2.  Once the mixture is cooked, taste it for seasoning and some lemon to taste.  Remove the saucepan from the heat and mash the beans, leaving some texture.  In other words, don’t make them a smooth mash.

Mashing the beans. Leave some texture. Don't make too smooth a mix.

Mashing the beans. Leave some texture. Don’t make too smooth a mix.

3.  Place the ful on a plate, drizzle over some olive oil and additional parsley.

The finished dish. Enticing, isn't it.

The finished dish. Enticing, isn’t it.

 

*********************

The next dish I’m going to show you is Baba Ghannouj (بابا غنوج.). It’s a smooth dip made with eggplant.  It can be served as a mezze, a salad, or a side dish.  It is sometimes served with sliced or finely diced vegetables on top.  Some will use parsley or mint.  In some parts of the Arab world, particularly Syria, pomegranate seeds or syrup are used as well.

Traditionally, the eggplant is grilled over an open flame until it’s soft and charred.  However, I’ve found the oven is an excellent alternative cooking source.

When buying eggplant, look for ones with a smooth unblemished skin and no soft spots.

The Ingredients

The Ingredients

1 eggplant

3 cl. garlic

1/4 c. tahineh, more if needed

Salt and lemon juice to taste

Olive oil for garnish

Pomegranate seeds or syrup for garnish, optional

Parsley for garnish, optional

 

1.  Prep the eggplant.  Heat your oven to 400F.  Line a baking sheet with foil and spray with non-stick spray.  Drizzle some olive oil on the bottom and spread to cover.

Take the eggplant, cut off the top, then cut in half lengthwise.

The eggplant. You want the flesh to be white to off white.  And not too seedy.  A lot of seeds can make the eggplant bitter.

The eggplant. You want the flesh to be white to off white. and firm. And not too seedy. A lot of seeds can make the eggplant bitter.

Place the eggplant cut side down on the baking sheet.  Drizzle to top with a little more oil and put in the oven.  Bake the eggplant until it’s soft, about 20 – 25 minutes.

Eggplant ready for the oven.

Eggplant ready for the oven.

2.  Meanwhile, if you are using pomegranate seeds, time to get the seeds out.

Hello.

Hello.

When buying a pomegranate, make sure there are no soft pots, the skin is smooth and free of blemishes, and be sure to check for pinholes in the skin.  That’s a sign of infestation or spoilage.  If you open a pomegranate and any of the seeds are brown or dried out, discard them.

Cut around the equator of the pomegranate just until you break through the skin.  Don’t cut all the way through or you’ll lose some seeds.

Pull the halves until they separate.  This takes a little doing, but it will happen.

An excellent pomegranate. The seeds are bright, red, and juicy. The membrane is firm and a nice creamy color.

An excellent pomegranate. The seeds are bright, red, and juicy. The membrane is firm and a nice creamy color.

I suggest wearing gloves for this next part. It is now time to separate the seeds from the membrane.  It’s really not difficult.  Just time consuming.  if you can remove the seeds in clusters, all the better.  The trick is to break as few seeds as possible and not include any of the membrane (edible, but very bitter).

Removing the seeds from the membrane.  Not difficult, but time consuming.

Removing the seeds from the membrane. Not difficult, but time consuming.

The remains.

The remains.

You will be rewarded for your hard work.

Your reward. They look like jewels.

Your reward. They look like jewels.

3.  Check the eggplant.  Give it a quick poke with your finger or a fork.  If it feels soft, it’s ready to come out of the oven.  Take the eggplant halves off the baking sheet and set aside until cool enough to handle.

The baked eggplant.  You want the char.  It adds a smky flavor to the final dish.  However, be sure not to let the eggplant burn.

The baked eggplant. You want the char. It adds a smoky flavor to the final dish. However, be sure not to let the eggplant burn.

4.  when the eggplant is cool enough to handle, carefully peel off the skin and discard.

Peeling the skin off the eggplant.

Peeling the skin off the eggplant.

Place the peeled eggplant in a small bowl or dish.  Set aside.

5.  With a food processor running, drop the garlic cloves down through the feed tube and chop them.

The chopped garlic.

The chopped garlic.

Add the eggplant, tahineh, and a little salt.

Ready to mix.

Ready to mix.

Puree the ingredients until a smooth consistency is achieved.  Add a little lemon juice through the feed tube while the machine is running.  When the lemon is mixed in, taste the baba ghannouj for seasoning.

6.  Place the baba ghannouj into a bowl and garish with a little olive oil, some parsley, and a few of the pomegranate seeds.

This is delicious. And I don't like eggplant.

This is delicious. And I don’t like eggplant.

*************************************

As for the Poached Tomatoes and Garlic, I really don’t know if it’s an authentic part of the meal.  However, I remember my dad making this dish from time to time, so I do, too.  My husband and I  like this dish, so I make it for that reason as well.

The ingredients

The ingredients

 

4 large tomatoes, quartered, core (blossom end) cut out, and seeded

10 – 12 cloves garlic, smashed

3/4 c. olive oil

1 tsp. salt

 

1.  Place all the ingredients in a large skillet or shallow saucepan over low heat.

The ingredients ready to be poached.

The ingredients ready to be poached.

2.  While the ingredients cook, you can mash them a bit if you like. Just cook until the tomatoes have completely broken down, about 30 minutes.

Cooking down the tomatoes and garlic.

Cooking down the tomatoes and garlic.

All done.  Yes, it's a lot of olive oil. It tastes lovely.

All done. Yes, it’s a lot of olive oil. It tastes lovely.

***********************************

Fried Nabulsi Cheese

1.  Take a few pieces of the Nabulsi cheese and cut them into smaller pieces (I usually cut them in half crosswise and then again lengthwise).  Place them in a bowl and rinse with water several times until it runs clear.  Let the cheese soak in the water to remove some of the salt.

Some of the cheese. The shape and saltiness of the cheese depends on the brand,

Some of the cheese. The shape and saltiness of the cheese depends on the brand.

Soaking the cheese

Soaking the cheese

Before you get ready to fry the cheese, take it out of the water and drain on paper towels.

2.  In a non-stick skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.  Once the butter starts to foam, place a few pieces of the cheese in the skillet to cook.  Cook until each side is golden brown.

Frying the cheese. Not the most healthy way to cook it, but hey, why not?

Frying the cheese. Not the most healthy way to cook it, but hey, why not?

Drain the cooked cheese on paper towels and eat while still warm.  It doesn’t really keep once it’s cold.

Believe it or not, this is excellent on warm pita bread with a little jam.

Believe it or not, this is excellent on warm pita bread with a little jam.

**************************

Of course, the one indispensable ingredient for the whole meal. Bread. Khubuz خبز

 

The bread.  The most indespensible ingredient of all.

The bread. The most indispensable ingredient of all.

And, here is the final table.

The final table. Invite a few friends.

The final table. Invite a few friends.

Sahtein!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy & Elegant Meal for One (or More) 1

Posted on September 30, 2013 by Sahar

Sometimes, the best inspirations come from nowhere.  There I was – car in the shop, little food in the house, and I was hungry.

I came across some pasta, parsley, and eggs.  So,  I thought, why the hell not.

Here is the result.

**************************************

This recipe is written for 1 person, but it’s easily multiplied.

 

Pappardelle with Poached Egg

The Ingredients

The Ingredients

 

4 oz. dried pappardelle

1 egg

1 tbsp. butter

1/2 c. chopped parsley (it doesn’t matter if it’s curly or flat-leaf)

Salt and pepper to taste

Parmesan cheese

 

1.  Cook the pasta according to the package directions until al dente.  Save about 1/4 cup of the pasta water and drain the pasta.  Set aside.

2.  Poach the egg:  To poach an egg, you’ll need a small saucepan filled with about 2″ of water.  Add in 1 teaspoon of white vinegar for every cup of water you use.

The vinegar I prefer to use when I poach eggs. The acid in the vinegar helps the egg whites to firm up in the water.

The vinegar I prefer to use when I poach eggs. The acid in the vinegar helps the egg whites to firm up in the water.

Crack your egg into a small bowl and set aside.  Doing this will help you to remove any shell fragments, keep the yolk from breaking, and is a whole lot less dangerous that trying to break an egg over a steaming pot of water.

Egg in a bowl.

Egg in a bowl.

When the water comes to a boil, hold the bowl as close as you can over the water without burning yourself and carefully slide the egg into the water.

Getting ready to slide the egg into the boiling water.

Getting ready to slide the egg into the boiling water.

Remove the saucepan from the heat. And, with a large spoon, carefully gather the white around the yolk until it begins to solidify.  Then leave it to cook.

The poaching egg. It looks almost ethereal.

The poaching egg. It looks almost ethereal.

For a soft-poached egg, cook it about 3 minutes; for a medium egg, 4-5 minutes, for a hard poach, 7 – 8 minutes.

Carefully remove the egg from the hot water with a slotted spoon and set aside.

3.  In a small skillet, melt the butter over medium heat.  Add the parsley and  stir for about 15 seconds.

Cooking parsley in butter.

Cooking parsley in butter.

Add the reserved pasta water and bring to a boil.  Add the pasta to the skillet and toss until it’s coated with the parsley and butter sauce.  Remove from the heat.  Add salt and pepper to taste.

4.  Place the pasta on a plate or in a pasta bowl.  Nestle the poached egg on top.  Sprinkle with a little more chopped parsley, if you like, and some fresh grated Parmesan.

I'll bet you're hungry now.

I’ll bet you’re hungry now.

 

Scrumptious.

 

 

 

 



↑ Top